Take six fine Artichokes and cut into quarters. Remove the choke entirely. Trim the leaves neatly and parboil in hot water for five minutes, being careful to add a teaspoonful of salt and a tablespoonful of vinegar to the water. After five minutes remove the Artichokes and drain thoroughly. Place in a saucepan with two good tablespoonfuls of butter. Cover the pan tight and set to cook in a moderate oven for twenty-five minutes. Then take the Artichokes from the pan and place in a deep serving dish and serve with a Sauce a la Maitre d’Hotel, a Drawn Butter Sauce, a Hollandaise Sauce or any sauce desired.